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PEPPADEW® Peppers Recipe

Roast Beef & Orecchiette Salad Recipe with PEPPADEW® Peppers


Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces orecchiette pasta
1 teaspoon finely grated lemon zest
1 cup bocconcini (small mozzarella balls), halved
2 tablespoons fresh lemon juice
1 cup marinated artichoke hearts, quartered
Freshly ground pepper
8 PEPPADEW® peppers, quartered
4 cups baby arugula
3 tablespoons chopped fresh mint or basil
6 ounces deli-sliced roast beef, cut into strips

Additional Info
  • Serves 4-6


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don’t rinse. Meanwhile, combine the bocconcini, artichokes, PEPPADEW® peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

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